Member Diary #10: Devin

Member Devin shows us how to rock out our CSA produce with an amazing array of recipes… Continue reading

Member Diary Week #4-Mike & Amy

Thanks to the long weekend, we had Monday off from work, and figured we could knock out our distribution shift. After setting up, we manned the egg and berry table for the evening. For those of you who got the berry and egg shares, we can admit to severe jealousy, as after sitting with the multi-colored eggs and gorgeous buckets of berries, our vegetable share seemed insufficient. That said, what a vegetable bounty it was:

Epazote & Papalo

Love Cilantro? Try Papalo, the “butterfly herb”; Experimenting with Epazote below…

This beautiful Mexican herb is mampuitu in Spanish, which means skunk, aptly named all of you who awoke to the floral aroma this morning. It is commonly used fresh in salads or in tacos or salsa. Our mexican friend Giovanni says that it is a very typical herb in Puebla but isn’t very common in the rest of the country. Most commonly he sees it used in quesadillas and as a substitute for lettuce in pork sandwiches.

In Bolivia, Mexico, and other areas of Central America papalo is so popular it is often kept fresh in vases on restaurant and kitchen tables. Continue reading

Experimenting with Epazote


For most people at distribution, it was their first time handling epazote, let alone thinking about cooking with it. This herb, which is almost as important as cilantro in Mexican cooking, is virtually unknown in most markets in the US, even though it is a common seasonal roadside weed in many parts of the country. (Sometimes North of the border we call it wormseed or pigweed).

Epazote Quesadilla @ Bridget

Epazote Quesadilla @ Bridget

Gabby, the chef at Bridgit, showed us some super yummy ways to cook up epazote. Bridgit buys a share for the restaurant in order to order local tasting plates. good stuff!

As far as its culinary uses, typically it is used with black beans and other soupy dishes, it is also extensively used to flavor fish and corn. (Probably nice with tofu too!) I have seen it as part of a quesadilla, sopes, moles, tamales, chilaquiles, enchiladas, potatoes, and eggs. Our household made a nice chicken mole and a big old pot of black beans and some breakfast eggs with our epazote. (Sorry, no pics. Too busy eating!)

nanitHope you have had as much fun experimenting with your epazote too.  Here’s some more fodder for your culinary imagination:

And don’t forget dessert! Talk about experimentation…

White Grapefruit & Epazote Sorbet